This is a great way to use up all those summer season veggies that won’t last for long. Vegetable Risotto 1 1/2 cups Risotto/Arborio rice 6 cups Chicken or Vegetable stock 3 tablespoons Olive Oil 1 Small Onion (finely chopped) 1 cup White Wine 1 cup Carrot (thinly sliced) 1/2 cup Fresh Corn Kernels 1/2 …
Kathleen Rear 